My family loves crunchy chicken tenders so I thought I would make a healthier version with a twist. In this Whole30 approved recipe, we rely on coconut flour and unsweetened shredded coconut to provide the crunch. This coating would also be delicious on fish or shrimp!
1lb of chicken tenders (or breasts cut into strips)
1/2 cup of Coconut Flour
1 teaspoon of garlic powder
1 teaspoon of sea salt
1 teaspoon of ground pepper
1/3 cup of unsweetened shredded coconut
1 tablespoon of dry or finely chopped cilantro (if you don’t like cilantro, omit or try parsley!)
Extra Virgin Olive Oil or Coconut Oil Spray (non-aerosol if available)
For the dipping sauce:
cream from of 1 can of coconut milk (if you live in a warmer environment, place can in fridge for about an hour so that the cream and water separate)
2 – 8 oz cans of pineapple slices in juice (not syrup!), drained
1/2 teaspoon of sea salt
In a blender or food processor, combine coconut cream and pineapple slices and blend until smooth. Transfer into a bowl and refrigerate for at least 1 hour. **feel free to save the coconut water left over for a smoothie!**
Preheat oven to 400 degrees. Spray a large cookie sheet with olive oil or coconut oil.
Using 3 plates, set up a dredging station as pictured below.
On plate #1, combine coconut flour, garlic powder, salt, and pepper with whisk.
On plate #2, whisk two eggs.
One plate #3, combine unsweetened shredded coconut and cilantro with whisk.
Using tongs, dredge chicken in coconut flour mixture on plate #1, followed by the egg on plate #2, and then finish off with shredded coconut on plate #3.
Place on greased cookie sheet making sure the tenders are spread a good distance apart from each other. Lightly spray each tender with olive oil or coconut oil to assist in the browning process. Bake for 30 minutes. Serve with Pina Colada dipping sauce and enjoy!
Adapted from this recipe